Kim Dae-seok's Meat and Vegetable Steamed Dish
A light and refreshing dish featuring thinly sliced beef brisket placed atop baby napa cabbage and bean sprouts, steamed to remove excess fat, served with a special Korean hot mustard sauce.
Ingredients needed 3 servings
Recipe
Cooking tips
- It's crucial to time the 8-minute steaming precisely once steam rises vigorously and active heating begins—this ensures the meat stays tender and the vegetables retain their crunch.
- For a smoother texture, mix thinly sliced shabu-shabu or bulgogi-style pork shoulder with thinly sliced beef brisket slices before steaming.
- Adjust the sauce by adding a bit more water if needed—this softens the sharpness of the Korean hot mustard and balances the flavor, preventing saltiness while ensuring even coating on meat and vegetables.
Recommended for
- Those who want to create visually appealing home gatherings or entertaining dishes with minimal prep and cooking effort.
- People who enjoy the clean, refreshing taste of crisp vegetables and tender meat dipped in a tangy, spicy Korean hot mustard sauce.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok's Steamed Beef and Vegetables
- Sung Si Kyung's Steamed Meat and Vegetables
- Okjubu's Super Simple Meat and Vegetable Steamed Dish
- Kim Dae-seok's Stir-fried Beef with Vegetables
- Solo Cooking God's Japchae Steamed Chicken
- Yoon Yi-ryeon's Steamed Cabbage and Bok Choy
- Yeo Kyung-rae's Doubanjiang Bokkeupsal Vegetable Stir-Fry
- Yeo Kyung-ok's Chinese-Style Vegetable Stir-Fry
- Yeo Kyung-ok's Vegetable Udon
- Kim Jin-soon's Spam Vegetable Fried Rice
